The post featuring my savory fall pumpkin risotto recipe contains affiliate links
The flavors of fall are too hard to resist and pumpkin is EVERYWHERE.
The good news is that pumpkin is naturally gluten-free, and oh-so-good-for-you too. You can eat it anywhere and everywhere you can find it.
But so many pumpkin recipes today are for pumpkin baked goods. I get it, my blog is filled with gluten-free pumpkin muffins, gluten-free pumpkin souffles, and gluten-free pumpkin pie bars. I love pumpkin and the texture it adds to sweets.
But when I spotted this wonderful pumpkin risotto recipe by Chloe Cosarelli in People magazine last month, I knew it was something I had to try. It looked really delicious as well as easy to make. Plus, it only required a handful of fresh ingredients that are easy to find in any supermarket with little fuss.
Most gluten-free folk are dependent on rice as their staple grain. Personally, I love rice but eating the same old plain rice gets pretty boring.
So whenever I see those cans of pumpkin adorning grocery store shelves, I know it’s pumpkin risotto season for me.
Pumpkin is quite nutritious and includes a lot of fiber, Vitamin A, iron, Vitamin C and calcium. This can really dress up your rice, and make it more nutritious, too.
And pumpkin just feels like fall.
When you make this recipe, be sure to use an arborio rice. It’s a short-grain, high starch rice that is traditionally used in risotto recipes to make the risotto creamy.
I hope you enjoy this naturally gluten-free pumpkin risotto recipe. It’s definitely one you’ll make time and time again.
Oh, and I bet it would work well in lieu of stuffing or mashed potatoes at your Thanksgiving table. Just saying.
Gluten-Free Pumpkin Risotto
- 5 cups organic vegetable or chicken broth
- 3 Tbsp. olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic
- 1 cup arborio rice
- 1 cup organic canned pumpkin puree
- 1 tsp. salt
- Dash of nutmeg
- Fresh ground pepper to taste
- 1/2 Tbsp. free chopped sage, tarragon or basil (I used tarragon)
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In a saucepan, bring broth to a rolling boil while you prepare the rice.
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Heat oil in a second large nonstick skillet over medium heat.
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Add onions and saute for 3-4 minutes.
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Add garlic and cook for additional minute.
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Add rice and 1 cup of the hot broth to the onion mixture. Simmer and stir often.
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Once liquid has been soaked up by the rice, add another 1 cup of broth, and continue adding 1 cup of broth until all the broth is soaked up by the rice. Stir often. This process will take about 20 minutes.
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Once all the broth is soaked up by the rice, add pumpkin, salt and nutmeg. Season with pepper and stir well.
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Top mixture with fresh sage, tarragon or basil